Asparagus ragout

Ingredients for 4 servings:

• 1 kg asparagus, white
• 250 g mushrooms (chanterelles or morels) fresh or dried
• 1 tbsp butter
• 1 small onion(s), finely chopped
• 200 ml cream
• 250 g veal fillet(s), cut into small strips
• 1 tbsp chives, very finely chopped
• ½ tbsp parsley, very finely chopped
• 200 ml water from cooking asparagus
• 200 ml vegetable broth, strong
• some salt and pepper, white
• some lemon juice
• some sugar

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Peel the asparagus, trim off the woody end, and cook in a little salted water with butter, sugar, and lemon juice until al dente. Remove from the water, drain, and cut into thirds. Set aside 200 ml of the asparagus water (if you don’t have vegetable stock, simply set aside 400 ml asparagus water). Wash the mushrooms (if they are dried, soak them in water for a few hours) very well, chop finely, and set aside. Heat a little butter in a pan, add the onion, and sauté until translucent. Add the mushrooms and meat, and sauté everything for about 10 minutes. Deglaze with the asparagus water and stock (or just the asparagus water), add the cream, and simmer gently until the meat is tender. Just before serving, add the asparagus, heat everything back up again, and season with salt, pepper, and herbs. Serve with rice, pasta, or boiled potatoes.